Chef Lorin Adolph is a lifelong Chicago resident and private chef for client Sam Zell. After honing his skills in fine dining, he became a private chef because he can create inventive dishes in varying styles every night. Chef Lorin shops Mariano’s almost every day to keep his kitchen fresh and stocked. Among his favorites are local bratwurst, produce, veal and American lamb.

Chef Lorin Adolph's Food Tips:

Braised Pork Belly

I love pork belly because it’s season-less. For winter, take apples, apple cider and bourbon, then braise and serve as a first course. Also, never pour bourbon directly from the bottle into the pan. Always take a separate container and then pour it over the meat. You don’t want flame to come to the bottle.

Herbs de Provence

Many people love fried chicken, but it’s not something you should eat everyday. With dried herbs, you can get that crunch people really love. A good herb for chicken or lamb might be Herbs de Provence. It has an incredible versatility. It’s a mixture with rosemary, lavender, thyme and sometimes salt.

Capers

You should always have capers on hand. They go great on smoked salmon, grilled chicken, salads, and even bagels. They make a great garnish with a nice bright vinegar flavor. And they have an amazing shelf life.